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Rafi's Boiled Egg Curry

This is another famous dish from Rafi’s collection. She would always serve this as it is, with a vegetable pilau.

Serves: 4 | Ready in: 45 minutes | Suitable for vegetarians

Rafi's Boiled Egg Curry


  1. Toast the poppy, sesame and coriander seeds in a dry small frying pan for 3-4 minutes.
  2. Add the coconut and toast it until it browns. Remove from the heat and transfer to a plate or bowl to stop cooking and allow to cool.
  3. Grind the toasted ingredients together in a pestle and mortar or coffee grinder.
  4. Add the toasted ingredients, gram flour, chilli powder, asafoetida, salt and sugar to the tomato juice and whisk well to combine.
  5. Transfer to a saucepan and bring to the boil.
  6. Reduce the heat and simmer gently for 10-15 minutes.
  7. While the sauce is reducing, heat the oil in a small frying pan, add remaining ingredients, except the eggs and fry until the chilli and garlic turn brown. Pour the hot spices and oil over the curry sauce.
  8. Add the hard-boiled eggs and shake the pan gently to cover the eggs with the sauce.
  9. Simmer for a further 3-4 minutes. Serve hot.